Cilantro lime vinaigrette is a fragrant and tangy dressing that's great on a salad but also makes a delicious sauce and marinade.
A restaurant that my friends and I like to visit, makes the most delicious cilantro lime vinaigrette. It's rich and silky and reminds me a little of a pesto sauce. So I thought I'd give it a try and attempt to create a similar yummy salad dressing.
I love the beautiful green color of the final product.
Making Cilantro Lime Vinaigrette
These are the ingredients I thought I could taste in the original.
I only used one clove of garlic, but I'm sure that the original has more. And, if you are a garlic lover I suggest you add a least one more clove if not 2 or 3.
In the end, I felt that this is a little more tart and not quite as thick as the restaurant dressing.
However, it was really delicious, and I love the way it looked and tasted on this fresh red spinach salad.
Next time I'd try less lime juice and more oil.
Other Ways to Use Cilantro Lime Vinaigrette
- As a pasta sauce just like pesto with extra cheese
- In a pasta salad that's served cold
- As a dip for veggie sticks - straight or mixed with mayo or sour cream
- To marinate meats and seafood
- As a sauce for fish, steak or grilled vegetables
Either way, I'm happy with this recipe, and next time I will definitely try tweaking the ratio of oil and lime a bit.
But that's the fun of a vinaigrette. You can work with different ratios of oil and acids, along with many different add-ins, to make a tasty homemade dressing any day of the week.
I even have a recipe for standard dry spice salad seasoning I make in a pinch with olive oil and balsamic vinegar. It's great for a go-to quick dressing but sometimes it's fun to create something new.
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Cilantro Lime Vinaigrette
- 1 cup cilantro leaves tightly packed
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh lime juice
- 1 tablespoon lime zest
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- Wash and dry cilantro and remove leaves from stems.
- Place garlic, cilantro leaves and cheese in a food processor and chop
- Add lime juice and zest and process.
- While the processor is on slowly add olive oil through the top.
- Serve or refrigerate for up to one month.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
I recently read that store salad dressings are full of unhealthy ingredients so I stopped buying them because after doing my own research I did discover they're really bad, even the vinaigrette. This led me to making my own so I know what I'm eating and with summer approaching your timing is perfect. I always crave cilantro beginning in June and the spark of tart sounds perfect and that shade of green is very nice. I'll be making this would be perfect over a green salad with chicken or baked over salmon. Thank you!!
Every once in a while I get lazy and by bottle dressing, but you know, they always have that certain extra flavor in a not so good way. Most of the time I make one with olive oil and balsamic vinegar, a little mustard and fresh or dried herbs. This one has cilantro and I have been enjoying it so much, however, my husband is a hater. 🙁 He does like the balsamic vinaigrette, but I still like to mix it up now and then.
Have a great weekend Carole,